1/3 cup Worcestershire sauce
1/3 cup soy sauce
1/3 cup cider vinegar
1 tbs. chili powder
8 cloves garlic, minced
1 cup orange juice
1. Place chicken into a slow cooker.
2. In medium sized bowl, stir together remaining ingredients. Pour over chicken, and turn to coat.
3. Cook on low for 8 hours, or until chicken is tender. Remove from sauce, and shred, reserving the liquid.
4. Serve with tortillas and burrito fixings (sour cream, cheese, salsa, guacamole, etc).
*NOTE: If chicken seems dry, place a cup of the reserved liquid into a medium saucepan and heat over medium. In a small bowl combine 1/4 cup COLD water with 1 tbs. corn starch. Slowly add to the saucepan, stirring constantly. Continue to heat until sauce thickens, then add small amounts to the chicken, until moist.